Middle Eastern Deviled Egg Recipe

Middle Eastern Deviled Egg Recipe in Fillo Baskets! #spring #deviledeggsToday I’ve got a fun twist on a classic deviled egg recipe. These slightly spicy deviled eggs are white-less and loaded with flavor and crunch!

Deviled Egg Recipe: Middle Eastern Deviled Egg Baskets #easter #deviledeggs

We all have our quirks.

One of mine is that I have a love-hate relationship with eggs.

It’s a yolk issue. You will never catch me eating a hard-boiled egg, because I can’t handle the yolk.  Yet I’m insanely crazy over a good deviled egg recipe, especially the yolky-fillings. Go figure.


I’m not the only one with this issue. We used to have a doll in our house named “Egg” if that tells you anything. That doll got thrown a lot.

The other thing I don’t like about hard-boiled eggs is the egg peeling.

Drives. Me. Crazy.

Making Middle Eastern Deviled Egg Recipe in Fillo Baskets! #spring #deviledeggs

We usually buy fresh eggs from one of my close friends or from a little neighbor girl. Although they taste amazing, fresh eggs are harder to peel than grocery store eggs. The peel wants to cling to the white like nobody’s business.

Yet even with these hangups, I’m passionate about a zesty deviled egg recipe.

That rich creamy center is just too good to resist! The yolky center makes a perfect platform for all sorts of flavors, meaning plain-jane deviled egg recipes are a thing of the past.

Easy Middle Eastern Deviled Egg Recipe in Fillo Baskets! #spring #deviledeggs

Today’s Middle Eastern Deviled Egg Recipe is an exciting rendition of spicy deviled eggs, with bold middle eastern flavors. I used plain yogurt and harissa, a middle eastern chili sauce, to spice the filling. Then topped them with sumac, mint and capers.

Harissa used to be tricky to find, but now I see it in nearly every supermarket. Look in the international foods section.

Wanting to get away from peeling all those eggs, I poached them instead of hard-boiling. I then piped the filling into Athens Mini Fillo Shells for a little crunch.

Poached Eggs

Poaching the eggs for the sake of the yolks, was much less time consuming than hard-boiling and peeling. Plus I had leftover cooked egg whites to chop and sprinkle over green salads or throw into potato salad.

Out of curiosity, I tried poaching just the yolks to see what would happen. Sadly, without the protection of the white, the heat was too much for the yolks and they became hard and gritty.

The BEST Middle Eastern Deviled Egg Recipe in Fillo Baskets! #spring #deviledeggs

I love the addition of the Athens Mini Fillo Shells in this recipe. The crunch (and extra stability) is a huge bonus and really helps amplify the middle eastern appeal.

Athens Mini Fillo Shells are a great go-to item for Easter brunch and spring picnics. They are pre-baked for convenience, so just open the box and fill away.

I’ve used them for all sorts of things lately. The possibilities are endless!

Spicy Middle Eastern Deviled Egg Baskets #easter #deviledeggs

Middle Eastern Deviled Egg Recipe are a wonderful twist on a classic!


Don’t salt the yolk filling. Harissa is a little salty, dijon is salty, and capers are salty. If you add salt, you’ll regret it in the end.

PAGE: 1 2

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

52 comments on “Middle Eastern Deviled Egg Recipe

  1. Anne @The Cooking Campaignposted March 18, 2013 at 5:00 am Reply

    What a wonderful idea! And I really love that you have the egg whites left over for other uses.

  2. Brian @ A Thought For Foodposted March 18, 2013 at 6:09 am Reply

    Poaching them! That’s such a good idea. These look so festive!

  3. Heather Christoposted March 18, 2013 at 6:25 am Reply

    My daughters feel the same way about hard boiled eggs- whites only, and then I have to remove the yolk and rinse the white and blah, blah.- maybe we should try deviled eggs! In those adorable baskets, these would be a very cute appetizer for Easter by the way!

  4. Stacy | Wicked Good Kitchenposted March 18, 2013 at 6:25 am Reply

    LOVE Athens Mini Fillo Shells, Sommer! The possibilities truly are endless. They are my go-to shells for quick hors d’ oeuvres & mini desserts. And, what a FABULOUS idea to poach the eggs until the yolk is fully cooked versus hard-boiling them. (Duh. Why didn’t I think of that?) Hard-boiling truly is a royal pain…because, the process can ruin a girl’s pretty nails. Grrr. Love me a sprinkle of capers, too. 5 stars, m’lady! xo

  5. Christie - Food Done Lightposted March 18, 2013 at 6:25 am Reply

    I adore this recipe. I totally feel the same way about the egg yolk. I thought it was just me! Love the poached egg in the tarts. Phyllo tarts are a staple in my freezer. Sharing.

  6. Paula - bell'alimentoposted March 18, 2013 at 6:29 am Reply

    What a great twist on a classic. Thanks for including my link in your round up too!

  7. Rachel Cooksposted March 18, 2013 at 6:29 am Reply

    Love these, Sommer! So fun and unique. I happen to have fillo shells, capers and sumac…hmmm…. ;)

  8. Aimee @ Simple Bitesposted March 18, 2013 at 6:31 am Reply

    I’ve never used these shells, but I do love a good deviled egg and paired with capers? Yes please.

  9. Tieghanposted March 18, 2013 at 7:11 am Reply

    I have never liked deviled eggs, but these I would love! I love the shells and I love the spiciness! I have to make these for easter.

  10. naomiposted March 18, 2013 at 7:14 am Reply

    I love this idea, Sommer!! I’m so making it this way.

  11. Kristenposted March 18, 2013 at 7:14 am Reply

    These are so brilliant. I have an Athen’s recipe going up later today too (thank you!).

  12. Marian (Sweetopia)posted March 18, 2013 at 7:18 am Reply

    These flavours sound amazing!

  13. Monetposted March 18, 2013 at 7:39 am Reply

    What a unique way to serve deviled eggs! I’m having a baby shower in a few weeks, and these would be perfect additions to the spread! Thank you for sharing another lovely post, my friend. I hope this week is full of warmer weather, good food, and laughter.

  14. Stephanie @ Girl Versus Doughposted March 18, 2013 at 7:41 am Reply

    GENIUS! Also, delicious! :)

  15. Jenny Flakeposted March 18, 2013 at 8:10 am Reply

    This really does look so amazing! Want!

  16. Cookbook Queenposted March 18, 2013 at 8:10 am Reply

    These are so fabulous!! We all know that the white part of the deviled egg is just there for show, anyhow.

  17. Bev @ Bev Cooksposted March 18, 2013 at 8:27 am Reply


  18. marlaposted March 18, 2013 at 8:49 am Reply

    I LOVE deviled eggs ~ yours look wonderful + I must try ’em soon!

  19. Julie @ Table for Twoposted March 18, 2013 at 8:53 am Reply

    wow! these are so cute and i love the brilliant way you chose to make them. poaching the eggs for a flawless yolk! gorgeous and so creative :)

  20. Russell van Kraayenburgposted March 18, 2013 at 11:20 am Reply

    How cool are these! I’ve never thought about a deviled egg not being served in the white bits. Love it.

  21. Nicole @ Young, Broke and Hungryposted March 18, 2013 at 10:45 am Reply

    These look so unique and tasty! The mini shells are a great substitution.

  22. Miss @ Miss in the Kitchenposted March 18, 2013 at 10:48 am Reply

    I love deviled eggs every way and this is so creative and I’m sure yummy!

  23. Heather | Farmgirl Gourmetposted March 18, 2013 at 12:29 pm Reply

    I. Want. These. In. My. Belly. Yum!

  24. Amandaposted March 18, 2013 at 12:33 pm Reply

    These are absolutely beautiful :)

  25. Gabyposted March 18, 2013 at 12:45 pm Reply

    These are so cute! I’ve never had a deviled egg, but I might have to try this one!

  26. Katrina @ Warm Vanilla Sugarposted March 18, 2013 at 12:49 pm Reply

    These are so cool looking! Yum!

  27. Kellyposted March 18, 2013 at 1:58 pm Reply

    What a great idea, these look perfect for entertaining and the recipe sounds simply delish!

  28. Mariaposted March 18, 2013 at 2:01 pm Reply

    Great twist on the classic!

  29. Erika @ The Hopeless Housewifeposted March 18, 2013 at 3:38 pm Reply

    Wouldn’t these be the best addition to the Easter feast!

  30. Laura (Tutti Dolci)posted March 18, 2013 at 4:55 pm Reply

    Great idea! I love phyllo cups, they make appetizers a breeze :).

  31. Cassieposted March 18, 2013 at 5:22 pm Reply

    Fabulous idea, Sommer! I love this one!

  32. Ashley Bergerposted March 18, 2013 at 8:05 pm Reply

    I have a love hate relationship with eggs as well! Either scrambled with cheese and veggies to cover them up, or deviled. That’s it! And, I usually eat the part with the least amount of white… This recipe will be perfect! Thanks for sharing.

  33. Nutmeg Nannyposted March 18, 2013 at 9:37 pm Reply

    This recipe is awesome. I love deviled eggs, it’s even better when a great twist is added to a classic!

  34. Sylvie @ Gourmande in the Kitchenposted March 18, 2013 at 9:59 pm Reply

    Smart idea to poach the eggs for this!

  35. Diane {Created by Diane}posted March 18, 2013 at 10:59 pm Reply

    Oh these are so wonderful, I love the little filo cups and the yolk is the yummiest part!

  36. vianneyposted March 18, 2013 at 11:05 pm Reply

    What a great idea to poach the eggs and I love those little filo cups, we use them ALl the time!

  37. Charlieposted March 19, 2013 at 6:57 am Reply

    Good Morning!

    I also love devilled eggs. they are so great with a piece of lox on top.

    Your peel skins because the eggs are old enough, the eggs in the supermarket are at least three weeks old.

    I use my kitchen aid meat grinder, and the smallest rounds on the cutter.
    This way I can mash the entire egg and use the whites up. I do this for my egg salad, which basically when mashed up can be used for the devilled eggs. You should be able to do this with a grater style blade in your food processor as well.

    Works a treat!

    Your eggs look so good and I will be giving them a try.

    Have a Joyful Day :~D

  38. Kelly Senyei | Just a Tasteposted March 19, 2013 at 7:40 am Reply

    What a festive Easter appetizer! I’m always on the hunt (pun intended… oh boy) for new deviled egg recipes and can’t wait to try these. Thanks for sharing!

  39. Kevin @ Closet Cookingposted March 19, 2013 at 7:52 am Reply

    What a nice take on deviled eggs!

  40. Tara @ Unsophisticookposted March 19, 2013 at 8:50 am Reply

    I love that you poached the eggs — what a great shortcut! Although I do love a good hard-boiled egg, but I actually bake mine instead.

  41. Brandon @ Kitchen Konfidenceposted March 19, 2013 at 12:03 pm Reply

    Yum! I have a jar of homemade harissa sitting in my fridge right now, and i’m always looking for new ways to use it up. This is excellent!

  42. Jeanetteposted March 19, 2013 at 6:31 pm Reply

    Sommer, I love the idea of poaching the eggs instead of peeling hard boiled eggs. I saw somewhere that steaming eggs works too (in their shell – going to give that try). Athens Filo shells are so convenient – I used them recently for a women’s event and filled them with salmon salad, a huge hit. These little deviled eggs in the filo shells sound fantastic!

  43. Maureen | Orgasmic Chefposted March 19, 2013 at 7:46 pm Reply

    These look fantastic. I wish we had those shells here because I’d be eating those deviled eggs this afternoon.

  44. meraposted March 20, 2013 at 4:13 pm Reply

    Affectionate the info within this web site, you have done good job around the blog posts. mera http://www.literatum.co/blog/view/53734/composing-persistently-very-good-enterprise-e-mail

  45. Colette @ JFF!posted March 21, 2013 at 2:09 pm Reply

    Sommer, these are so beautiful, I thought you piped the yolks!

    I’m a disaster at poaching, but am willing to try again, with your recipe.
    I hope mine come out so pretty & round.

  46. Shainaposted March 22, 2013 at 8:59 pm Reply

    What a fun twist on deviled eggs!

  47. Pingback: Around the Web: Deviled Eggs | SocialCafe Magazine

  48. Pingback: Hard Boiled Egg Recipes

  49. Pingback: 60 AMAZING Egg Recipes | FamilyFreshCooking.com — Family Fresh Cooking

  50. corporate gifts singapore thumb driveposted August 22, 2014 at 10:05 pm Reply

    You should be a part of a contest for one of the finest sites on the internet.
    I am going to recommend this site!

  51. Pingback: 10 Delicious Deviled Egg Recipes

  52. Pingback: Middle Eastern Deviled Egg Recipe | Phyllo.com